Soup-er Sunday (on a Monday)

Since I’m pretty darn good at cooking things (ie the baby in my belly), I might as well hang out in the kitchen.

Yes! I’m still pregnant. I have 2 more days to figure out a way to convince the stubborn or really laid back baby in my belly that he is ready for the real world. Tomorrow’s agenda: Pressure Point Massage, a call to my NP to ask all the questions I forgot to ask at my last appointment, and a phone call the chiropractor begging her to see me tomorrow.

Back to the cooking…

Even though I’m a good cooker, my energy levels are dwindling. I really didn’t want to stand in my kitchen all day today cooking. I didn’t feel like chopping up bundles of veggies or dealing with a lot of ingredients. I wanted to be a lazy cooker today (maybe that is where Chet gets it from!).  I found a very easy soup recipe that satisfied my craving for spinach: Spinach Bisque. Thank you Naturally Ella for the great recipe.

Spinach Bisque

Ingredients
  • 1 bag fresh spinach (5 oz), julienned
  • 2 tablespoon olive oil
  • 2 tablespoon butter
  • 1/4 cup onion, diced
  • 4 cup chicken broth
  • 2 cup half and half
  • pinch salt and pepper to taste
  • 1/4 cup cornstarch
  • 4 cup cheese, your choice
Instructions
  1. In a large stock pot over medium heat melt butter and olive oil. Add onions and saute until soft, about 5-7 minutes. Whisk in cornstarch – the mixture should turn into a paste. Add 3 cups chicken broth and spinach into pot and simmer until spinach is tender. Add half and half, cheese, and salt/pepper. Continue to let Bisque simmer, never bringing to boil. If soup is too thick, add the remaining cup of chicken broth. Let simmer for about 20 minutes. Serve with sprinkle of Parmesan.
  2. Bisque is better and slightly thicker the second day.

The only thing I really had to do was cut up the onion since I bought preshredded cheese. We opted for mozzarella and an italian mix.

This soup was so good! And because it was so easy to make (with very little clean up required), I know we will be going back to it. I think next time I’ll add some roasted fingerling potatoes too!

Tonight we served it as a part of our dinner – Salmon, Risotto, Steamed Brocoli, and Bread. I should have invited people over for dinner! Sorry!

(not the best pictures – I didn’t feel like dragging out my camera – but I promise it is oh so good!)

I hope I’m done cooking for a while! Christian has assigned himself all the responsibilities of the house for the first few weeks of Chet’s life. I’ll let ya’ll know what soup creations he creates (and I’ll do my best to not take over)!!!! He is definitely the real cook of the family.

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